Mediterranean Chicken Roulade

As the fall season approaches, the herbs in Ty's garden have begun getting ready for the colder weather. We've been trying all sorts of new recipes to incorporate the herbs before they go dormant. Today we used Ty's oregano plant to make a Mediterranean chicken roulade. It turned out absolutely perfect and I have to say it looked and tasted quite gourmet. Hope you enjoy it as much as we did!

What you'll need:
1 package of thinly sliced chicken breasts (about 4 slices)
1 tbsp of extra virgin olive oil (EVOO)
A dash of salt and pepper
A dash of red pepper flakes
A dash of sumac and za'atar
1 package of reduced fat crumbled feta cheese
A handful of oregano
1 lemon
4 cloves of garlic
Toothpicks

Directions:
1. Heat oven to 450 degrees. 
2. While that's heating up, make the filling. Start by finely chopping the oregano and garlic. Once chopped, mix with feta cheese. Zest half a lemon and mix in with filling. Set aside.

3. On to the chicken! Coat bottom of ceramic roasting pan with EVOO. Place chicken breast in pan and make sure both sides are covered with EVOO. Season chicken breast with salt and pepper, red pepper flakes, sumac, and za'atar.

4. Place filling on the skinnier side of the breast. Roll as tight as you can. Set in place with a toothpick or a string of cooking twine.

5. Once all are wrapped, sear the chicken in a frying pan until brown on all sides. This should only take 5 to 7 minutes.
6. Place chicken in roasting pan and bake in oven for 10 minutes. Flip sides and bake for another 10 minutes.
7. Let the meat rest for a minute or two and then begin slicing. Place slices in a separate plate. Once all are placed, drizzle the remaining EVOO from the roasting pan and sprinkle a little more filling if you have some leftover. You can also squeeze a little lemon juice on top and/or place a few lemon slices for presentation.